Margarita-Glazed Fish Tacos

I get the best dinner ideas when I don’t have the ability to write them down. Like sitting at dinner with a fork in my hand. Or pushing The Little through HEB in one of those soul-killing plastic car-cart monstrosities.

Or playing Candy Crush 😳

Then 2 nights later, I’m looking at a random collection of ingredients trying to remember what I was supposed to do with them.

That’s why I found myself heavy a pound of white fish and a single orange last week. Since they’re usually for margaritas, I never just buy one orange. It had to be one of those “all I need is X and Y because I have everything else” ideas.

I never did figure it out.

Instead, I whipped up a quick margarita-esque marinade, let the fish sit a bit, and then reduced the marinade down to a boozy, citrusy glaze while the fish cooked and I finished the rest of dinner.

Drizzled over the fish tacos before serving, the glaze really adds a bright punch of flavor to the tacos.

So let this be a lesson: When in Doubt, Margarita.

Margarita-Glazed Fish Tacos

Smokey, grilled fish tacos get a summery, flavorful punch from a margarita glaze.

Ingredients

For the fish:

1/4 cup tequila

1 tsp lime zest

1/4 cup lime juice (2-3 limes)

1/4 cup orange juice (1 small orange)

1 lbs white fish (cod, tilapia, etc)

Salt

Pepper

6 small tortillas

For the pico de gallo

2 roma tomatoes, seeded and chopped

1/4 cup chopped red onion

1 jalapeno, seeded and chopped

Small handful of cilantro, chopped

Juice of 1/2 lime

Salt

Instructions

Add the tequila, lime juice, zest, orange juice, and fish to a large zip-top bag and let sit for no longer than 30 minutes (less if your fish is delicate; tilapia and cod tend to hold up well).

Heat your grill to medium-high.

Stir together the ingredients for the pico de gallo and set aside.

Grill the fish 4-5 minutes each side, until the center is just opaque.

While the fish is grilling, pour the marinade into a large sauce pan over high heat and bring to a boil, reducing to ~1/4 cup.

Season the fish with salt and pepper and flake into large chunks.

Serve the fish on tortillas topped with pico de gallo and a drizzle of the tequila reduction.

I SO have those moments where I look in my fridge and have no idea what I intended to do with all those random ingredients. Of course, I strongly suspect that you created something even more fantastic than originally planned with these beauties.

I definitely have those moments of letting too much air out of the fridge while I try to figure out what those random ingredients were for. And it’s amazing what some improvising can do! I need these fish tacos in my life…like tonight!